As I mentioned in a previous post about CSA’s, I recently joined a local CSA and have been happily receiving large boxes of veggies. I’ve made a commitment to using all of the items that I receive in my box, so I don’t waste any food. Sometimes that means getting a little creative, especially if it’s the first time I’ve ever seen the vegetable!

Contents of our last box:

Red Leaf Lettuce (lots!)

Swiss Chard

Kale

Basil

Radishes

Turnips

Beets

Carrots

Baby Broccoli

Sugar Snap Peas

Mixed Bean Sprouts (used these as a topping for salads)

Surprisingly, the contents of the box goes way faster than I would have expected! I guess I eat more veggies when they’re around and I don’t want them to go to waste 🙂

So how did I make use of all of this for just the two of us?

Salads! Lots and lots of large salads with mixed kale and lettuce with tons of toppings:

Grilled Chicken Thighs with sautéed summer squash (from the previous week’s box) topped with a basil pesto. I saved the left over pesto and used it for various other dishes & on eggs throughout the week.

Sautéed Baby Broccoli & Kale using a bit of fat and seasonings (for side dishes). I’d also often top the kale with leftover pesto.

Creamy Coconut and Lemon Chard – I don’t have a picture of my personal creation, but this recipe is so incredibly simple and delicious. Since we received chard two weeks in a row, I made this dish a second time and added in grilled halibut to make a full meal out of it. SO good!

Simple Steamed Baby Broccoli with lemon pepper, garlic powder, and a bit of sea salt for side dishes with a simple protein (i.e. grilled chicken or fish).

Marinated Roasted Beets from Nom Nom Paleo…LOVE these. My husband isn’t usually a big fan of beets, but he said they were awesome. He even asked for a second helping the next day for his lunch at work!